Discolsure Policy

1/17/11

I have watched my mother make fondant for dipping chocolates for years. She cooked batch after batch and I watched her take this clear sugary liquid, pour it onto a cold dinner plate and whip it with a fork until it became this creamy white fondant that was flavored, colored, and used for dipping chocolates.

I attempted making fondant for pecan logs with sugar, water and corn syrup. Three simple ingredients. What could go wrong? Well, if you are not careful, a LOT can go wrong. If you get just one, teeny, tiny bit of crystallized sugar in your fondant, the ENTIRE batch will be grainy. Ughhh.

Then I discovered INSTANT fondant! Now let me explain. There are two different types of fondant: wet and dry. Wet fondant is the type of fondant that is rolled out and placed on cakes. Dry fondant is the kind used for making chocolate candy centers. I got my fondant at the Bosch Kitchen Center in Sandy, where Carri Jo demonstrated how EASY this was to make! Her next class is Saturday, January 29th at 11:00 a.m. You don't want to miss it!

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